MX2012009514A - Sweetener compositions. - Google Patents
Sweetener compositions.Info
- Publication number
- MX2012009514A MX2012009514A MX2012009514A MX2012009514A MX2012009514A MX 2012009514 A MX2012009514 A MX 2012009514A MX 2012009514 A MX2012009514 A MX 2012009514A MX 2012009514 A MX2012009514 A MX 2012009514A MX 2012009514 A MX2012009514 A MX 2012009514A
- Authority
- MX
- Mexico
- Prior art keywords
- sweetening composition
- weight
- sweetening
- composition according
- sweetener
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 174
- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 97
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 97
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- 239000000126 substance Substances 0.000 claims abstract description 11
- 235000013325 dietary fiber Nutrition 0.000 claims description 77
- 235000000346 sugar Nutrition 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 239000008187 granular material Substances 0.000 claims description 23
- 229920001353 Dextrin Polymers 0.000 claims description 18
- 239000004375 Dextrin Substances 0.000 claims description 18
- 235000019425 dextrin Nutrition 0.000 claims description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 14
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/37—Halogenated sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention relates to a sweetener composition, in particular having a reduced physiological calorific value (energy content), preferably for sweetening food, the sweetener composition containing a combination of at least one sweetener and at least one water-soluble and/or water-dispersible, preferably water-soluble, ballast substance, and to the use of said sweetener composition.
Description
NEW SWEETENING COMPOSITIONS
FIELD OF THE INVENTION
The present invention relates to the field of food technology, in particular sweetening compositions, or compositions having a reduced physiological calorific value (energy content) for sweetening foods.
In particular, the present invention relates to a sweetening composition, which has in particular the reduced physiological calorific value (energy content) which can be preferably used to sweeten foods.
In addition, the present invention relates to the use according to the invention of the sweetening composition according to the invention.
Nutrition plays an important role with regard to maintaining the health and well-being of the human body. In particular, in industrialized countries, nutritional habits with respect to balanced and healthy nutrition are often not optimal. In particular, frequently, foods which have an excessive content of fat and also a very high sugar content are consumed. Also, cereal products are low in dietary fiber, particularly those based on wheat flour, are consumed in excess. This dietary habit that is typical in particular industrialized countries leads to an increasing displacement of foods that have a high dietary fiber content, and also the beneficial action of a diet rich in dietary fiber is absent in current nutritional habits.
As a consequence of this unbalanced nutrition, certain syndromes often occur, such as cavities, constipation, diverticulitis, diabetes, cardiovascular diseases and also tumor disorders, such as cancer of the large intestine. With respect to the aforementioned diseases, there can frequently also be a relationship with an insufficient intake of dietary fibers, which can cause or sometimes reinforce the aforementioned diseases. A change in nutritional habits towards a complete dietary diet rich in dietary fiber often leads to an improvement of the diseases in question or avoids the appearance of them at all. Against this background, an adequate consumption of dietary fibers therefore assumes an important role in maintaining the health of the human body.
With regard to the beneficial properties of dietary fibers, it is also assumed that due to a diet rich in dietary fibers, the risk of coronary heart disease may decrease, particularly in the context of those dietary fibers that lead to an increase in the secretion of bile acids and also have a cholesterol lowering effect. Similarly, it is considered true that a diet rich in dietary fiber can be used for the treatment of diverticulitis.
Generally, dietary fibers are substantially nondigestible food components, which can not be degraded by human digestive secretions into fragments that are usable by the body and therefore not usable by the digestive system as nutrients. Generally, dietary fibers are also subdivided on the basis of their physical properties: in this way, first there are dietary fibers insoluble in water which can generally bind water to them, and also in this way, for example, the volume of stools, accompanied by a stimulus of bowel movement, which can counteract constipation, for example. In addition, there are so-called water soluble dietary fibers which are generally soluble in water. These water soluble dietary fibers can also, in particular, in the large intestine, be fermented at least in part by the microorganisms present there, and, inter alia, converted to short chain fatty acids, which are substantially reabsorbed by the mucosa of the large intestine, and can serve for the nutrition of mucous cells, which also has a beneficial effect on health.
On the basis of the beneficial properties of dietary fibers, together with the accompanying prevention of diseases, the German Nutrition Society recommends a daily consumption of at least 30 g of dietary fibers. However, due to modern diets, which, in particular, are directed towards the consumption of industrially prepared foods, this is not always ensured.
In addition, diets in industrialized countries are also sometimes often directed towards the consumption of highly sweetened foods. Against the background of the constant increase in the requirement of healthy and, in particular, calorie-conscious nutrition, in the prior art, calorie-reduced products are used as alternative sweeteners to classical crystalline sugar (ie, sucrose). These can be used, for example, in the form of what are known as loose sweeteners or tabletop sweeteners, and also in the form of compact forms or tablets or also in the form of aqueous compositions or liquid sweeteners.
Those sweeteners of the prior art, which are widespread, completely exclude the aspect of providing additional components that have a beneficial effect on health, in particular with respect to the dietary fibers mentioned above. Furthermore, on the basis of the sweeteners known in the prior art, it is not possible to adjust or design the organoleptic properties of foods that are to be sweetened or sweetened in a specific form, for example as regards viscosity or creaminess or the like of, in particular, liquid foods, for example, based on beverages.
A further disadvantage of the sweeteners known in the prior art is, moreover, that those considered frequently, due to the special composition and sometimes the exclusive use of sweeteners, that are difficult to measure with respect to their sweetening power and, in addition, with often have a sweet taste that is not natural or artificial. Therefore, the sensory properties of the sweeteners known in the art are sometimes not optimal.
BRIEF DESCRIPTION OF THE INVENTION
Starting from the prior art, the object of the present invention is therefore to provide special sweetening compositions which avoid or reduce at least the disadvantages described above of the sweeteners known in the prior art.
A further object of the present invention is to provide an improved sweetener composition which possesses additional health promoting properties, which is therefore nutritionally better in comparison with the prior art compositions.
Furthermore, a further object of the present invention is to provide an improved sweetener composition which possesses better organoleptic properties and on the basis thereof the organoleptic properties of the foods to be sweetened can be adjusted or specifically designed. In this case, the sweetener composition according to the invention should also have a natural flavor sweetness.
For the solution of the objective described above, the present invention proposes a sweetening composition (i.e. a sweetener having, in particular, a calorific value or reduced physiological energy content) as claimed in claim 1; the additional advantageous embodiments are subject matter of the respective subclaims.
Finally, the present invention relates to the use of the sweetening composition according to the present invention as claimed in claim 20.
Of course, the above particular designs and embodiments that are only described in connection with one aspect of the invention are also applicable, correspondingly, with respect to the other aspects of the invention, without this requiring explicit mention.
In all relative amounts or in percent, in particular, amounts related by weight, set forth hereinabove, it should further be noted that in the context of the present invention those should be selected by those skilled in the art, such that the sum optionally including additional components or ingredients or additives or constituents, in particular as defined herein below, always result in 100%. However, this is obvious to those skilled in the art.
In addition, those skilled in the art may deviate from the amounts listed hereinbefore in a manner related to the application or due to individual cases, without departing from the context of the present invention.
The applicant has, quite surprisingly, discovered that the object of the invention can be solved by the special sweetening composition, which is present, for example, in the form of a loose sweetener, in compact form or in tablets, or as a liquid sweetener, wherein the sweetening composition according to the invention can preferably be used to sweeten food products. In this case, the sweetening composition according to the invention is based on at least one binary combination of at least one sweetener mainly, and at least one dietary fiber soluble in water and / or dispersible in water, preferably soluble in water, in second place.
DETAILED DESCRIPTION OF THE INVENTION
The present invention, according to a first aspect according to the invention, is therefore related to a sweetening composition, which has in particular a reduced physiological calorific value (energy content), preferably for sweetening food products, where the sweetening composition contains, in combination,
(a) at least one dietary fiber soluble in water and / or dispersible in water, preferably soluble in water and
(b) at least one sweetener.
The concept underlying the invention is therefore to provide a sweetening composition which, first of all, comprises at least one sweetener and, secondly, comprises at least one dietary fiber soluble in water or dispersible in water, preferably soluble in water. Water. In connection with this, in the context of the present invention it has been possible, quite unexpectedly, to provide a totally improved nutritional sweetening composition, which, namely, comprises mainly a reduced physiological calorific value, and the which, secondly, through the directed use of a special dietary fiber, comprises a remarkable contribution to improve the supply of dietary fiber with the accompanying beneficial aspects for health.
In addition, the composition according to the invention, quite surprisingly, also has better organoleptic properties, whereby, the use of the sweetening composition according to the invention, can evoke in particular a sweetness of natural flavor and a natural taste . This is because - without wishing to be limited by this theory - the additional use of dietary fiber compensates for the frequent unnatural taste of the corresponding sweeteners, and thus the dietary fibers used, surprisingly, provide not only a nutritional benefit improved, but, in addition, also a marked improvement in the taste of the composition according to the invention, and thus the sweetener, first, and dietary fiber, secondly, quite surprisingly, act together in a synergistic way
In addition, the sweetening composition according to the invention is distinguished in that the organoleptic properties of the sweetening composition per se, or of the foods to be sweetened therewith, can be adjusted depending on the selection and special comparison of the components, in particular , concerning, for example, the viscosity or creaminess of the corresponding foods, for example, in the form of beverages - and simultaneously ensuring a naturally sweet flavor.
The sweetening composition according to the invention can be provided in a multiplicity of administration form, which remarkably increases the spectrum of use, or the usefulness of the sweetening composition according to the invention. For example, the composition according to the invention, which can be used or provided, for example, in the form of a loose sweetener or in the form of tablets or as a liquid sweetener, can be used to sweeten liquid, pasty or solid foods .
As a result, the sweetening composition according to the invention thus offers the possibility of a low calorie sweetness, where, at the same time, valuable dietary fibers are supplied to human skin, dietary fibers which, as stated hereinabove, not only lead to a beneficial effect on health, but also improves the properties of the sweetening composition according to the invention per se, in particular with respect to the properties. sensory and sensory organs mentioned above. In consideration of the use of the special ingredients, the sweetener composition according to the invention, moreover, exhibits reduced carcinogenicity.
A further central advantage of the present invention is that, due to the targeted combination of dietary fibers, on the one hand, and sweeteners, on the other, the sweetening composition according to the invention has a high suitability in the context of the nutritional plan of the diabetics. This is because - without wishing to be restricted to this theory - the carbohydrates from foods rich in dietary fiber present in the other foods are reabsorbed more slowly in the intestine, accompanied by a smaller increase in blood sugar after consumption. In this case, the present invention focuses on the directed use of dietary or water-soluble and / or dispersible fibers, preferably water-soluble.
The sweetening composition according to the invention can therefore be used for a broad spectrum of food products, including beverages or the like, where, in this context, an advantage is that the sweetened food products using the sweetening composition in accordance with the invention can be consumed immediately or quickly after adding the sweetening composition according to the invention due to the good solubility or dispersibility of the components.
Furthermore, it is possible, as set forth hereinafter, on the basis of the water-soluble or water-dispersible dietary fibers used according to the invention, to specifically adjust or design the organoleptic properties of the foods that are prepared therewith. In particular, due to the use of water-soluble and water-dispersible dietary fibers, after consumption of the food, a pleasant mouthfeel results without a sensation of accompanying foreign matter.
With regard to the term "dietary fiber", as used in the context of the present invention, this expression relates in particular to substances that are in particular of vegetable origin which are at least substantially unusable or digestible by digestive secretions human
According to the invention (a) the dietary fiber can be selected from the group of (i) dextrins; (ii) pectins; (iii) plant-based gums (plant gums), in particular gum arabic, guar, carob bean flour and / or karaya gum and / or (iv) plant-based mucilages; (v) gels based on algae, in particular, agar-agar, carrageenan and / or alginates; (vi) inulin; (vii) oligofructose and (viii) mixtures and / or combinations thereof. In particular, (a) dietary fiber can be used in the form of dextrins. In addition, (a) the dietary fiber may also be used in the form of inulin, in particular long chain inulin and / or lower sugar, preferably having a dietary fiber content of 75 to 99.9% by weight, preferably 80 to 99.5 % by weight, particularly preferably from 85 to 99% by weight, based on inulin. In addition, (a) the dietary fiber can be used in the form of oligofructose, preferably having a dietary fiber content of 70 to 99.9% by weight, preferably 75 to 99.5% by weight, particularly preferably, 80 to 99% in weight, on the basis of the oligofructose.
In the context of the present invention, the use of dextrins is particularly advantageous. In other words, the preferred dietary fibers (a) which are used in the context of the sweetening composition according to the invention are dextrins. Since the applicant surprisingly described, due to the use of the dextrins, which have a surprising water solubility, in particular the organoleptic properties of the sweetening composition according to the invention are particularly beneficially affected. This is because the dextrins have a substantially neutral taste, which is equally advantageous. Dextrins, which are synonymous with the so-called starch gum, are generally mixtures of poly and oligosaccharides, which can be obtained, for example, on the basis of wheat starch or corn starch, in particular by dry heating and by the action of acid. In particular, dextrins having 1, 2-glycosidic bonds, 1,3-glycosidic bonds, 1,4-glycosidic bonds, and / or 1,6-glycosidic bonds can be used according to the invention. For further details on the dextrins, reference may be made, in particular, to Ropp Chemielexikon, 10th edition, Georg-Thieme-Verlag,
Stuttgart / New York, Volume 2, 1997, page 928, headed: "Dextrins" and also to the references of the present, the respective content of which is incorporated as reference.
As explained here above, the organoleptic properties can be adjusted in a targeted manner on the basis of the respective dietary fibers, for example. Thus, for example, the pectins which are useful according to the invention, and also in particular the gels based on algae, have a high capacity for increasing volume, which, if desired, leads to the formation of a certain high viscosity with respect to foods prepared using the sweetening composition according to the invention. On the other hand, however, dietary fibers can also be used, which, at least substantially, do not have a tendency to gel formation, as is the case, for example, for dextrins. When such dietary fibers are used, the food products sweetened using the sweetener composition according to the invention are not particularly affected with respect to their viscosity.
As for the amount of (a) dietary fiber of the sweetening composition according to the invention, it may vary within wide ranges. In particular, the amount of (a) dietary fiber can be at most 99.5% by weight, in particular at more than 99% by weight, preferably at more than 98% by weight, more preferably at most of 97% by weight, particularly preferably at more than 95% by weight, based on the sweetening composition. Usually, the amount (a) dietary fiber can be from 1 to 99.5% by weight, in particular from 20 to 99% by weight, preferably from 30 to 98% by weight, particularly preferably from 40 to 97% by weight, very particularly preferably from 50 to 99% by weight, based on the sweetening composition.
The amount of (a) dietary fiber can be varied or matched, in particular with respect to the form of administration required in each case of the sweetening composition according to the invention, as will be better described hereinafter. In particular, the administration forms according to the invention based on sweeteners alone or tablets can have, in general, relatively greater amounts of (a) dietary fiber than a form of administration of the sweetener composition according to the invention based on a liquid sweetener.
In the context of the present invention, it is equally possible that (a) the dietary fiber comprises in particular water-dispersible fibers. The organoleptic properties can also be adjusted accordingly, in particular with respect to a "more complete mouthfeel" of the food consumed and prepared using the sweetening composition according to the invention. In this respect, likewise, the sensation of absence of foreign substances in the mouth is established. The amount of fibers may vary at wide ranges relative to the (a) dietary fiber used. For example, (a) the dietary fiber may comprise the fibers in amounts of at most 90% by weight, in particular at most 80% by weight, preferably at most 70% by weight, more preferably at most 60% by weight, particularly preferably at most 50% by weight, based on (a) dietary fiber. Usually, (a) the dietary fiber can comprise the fibers in amounts of 10 to 90% by weight, in particular of 20 to 80% by weight, preferably 30 to 70% by weight, particularly preferably 40 to 60% by weight , based on (a) dietary fiber. The fibers are, in particular, plant (dietary) fibers which are well known to those skilled in the art.
As for the term "sweetener" used in the context of the present invention, this is taken with the general meaning - in contrast to sugar replacements - naturally occurring or synthetic compounds which do not possess or possess a negligible physiological calorific value, in relation to the sweetening power, which is why, in English, they are called "non-nutritive sweeteners". These sweeteners have a sweetening power many times greater than that of sucrose or crystalline sugar. The sweetening potency of a compound is given by the dilution to which it tastes as sweet as a solution of sucrose (isoedulcorant solution). For further details on the sweetening expression, reference may be made, in particular, to Rummp Chemielexikon, 10th edition, Georg-Thieme-Verlag, Stuttgart / New York, Volume 5, 1998, pages 4302 to 4304, headed: "Sü ^ stoffe" [Sweeteners] and also to the literature referred to there, the respective content of which are therefore incorporated as a reference.
In the context of the present invention, (b) the sweetener may be selected from the group of acesulfame, cyclamate, glycyrrhizin, aspartame, dulcin, saccharin, rebaudioside, in particular, rebaudioside A, rebaudioside C, rebaudioside D, rebaudioside E and / or rebaudioside F, preferably rebaudioside A, stevioside, naringin dihydrochalcone, monelin, neohesperidin dihydrochalcone (NHDC), sucralose, thaumatin, neotame and salts and / or physiologically acceptable derivatives thereof and also mixtures of the aforementioned substances. In this regard, (b) the sweetener can be selected, in particular in the group of aspartame, acesulfame, saccharin, cyclamate, stevioside and sucralose, and also mixtures of the substances mentioned above. Preferably, (b) the sweetener can be selected from the group of stevioside, rebaudioside and neotame. The use of both groups of sweeteners mentioned above is advantageous, in particular, and with respect to ensuring particularly natural flavor, which is established, in particular, by a combination directed with (a) dietary fiber, where in this respect, With respect to component (a), the use of dextrin leads to particularly good results. In particular, a combination of cyclamate and saccharin is also suitable, in particular in a weight ratio of about 10: 1.
The amount of (b) sweetener in the sweetener compositions according to the invention may also vary in wide ranges: for example, the amount (b) sweetener may be at most 95% by weight, in particular at more than 90 % by weight, preferably at more than 80% by weight, more preferably at most 75% by weight, particularly preferably at more than 70% by weight, based on the sweetening composition. Usually, the amount of (b) sweetener may be from 0.01 to 90% by weight, in particular from 0.1 to 80% by weight, preferably from 1 to 75% by weight, preferably from 5 to 70% by weight, based on of the sweetening composition. Also with respect to (b) the sweetener, the relative amount in this respect may vary depending on the respective form of administration, in particular, as will be explained hereafter.
Furthermore, a composition according to the invention is particularly advantageous if the weight ratio of (a) dietary fiber to (b) sweetener is between 50: 1 and 1: 2, in particular between 40: 1 and 1: 1, preferably between 35: 1 and 2: 1, more preferably between 30: 1 and 5: 1.
Via the special relationship of (a) dietary fiber on the one hand and (b) the sweetener on the other, not only the sweetening power but also the organoleptic properties can be adjusted appropriately.
Generally, the sweetening composition according to the invention may also contain additional substances that contribute to the sweetness of the sweetening composition according to the invention. For example, it can generally be proven that the sweetener composition according to the invention, furthermore, also contains (c) sugar replacement, in particular at least one sugar alcohol and / or (d) sugar. The sweetness can be further adjusted, in particular synergistically together with (a) the dietary fiber, the natural flavor properties of the sweetener composition according to the invention can be further adjusted or further improved, in particular with respect to the replacements of sugar useful according to the invention, a further improvement of the natural flavor properties can be observed, even when those sugar replacements are added in small amounts compared to the activity.
The sugar alcohols useful according to the invention generally considered belong to the so-called sugar replacements. The term sugar replacements is taken to mean a collective name for substances which, instead of sucrose, can be used to sweeten food products. In contrast to some intensely flavored sweeteners, of which the term "sugar replacements" differs in general terms, sugar replacements are used technologically as sucrose, that is, they have a "body" and a physiological calorific value (" nutritious sugar replacements "). The sweetening power corresponds within broad limits approximately to that of sucrose. The physiological advantage of sugar replacements, compared to sucrose, is the metabolism independent of insulin (diabetics) and partly to reduced carcinogenic activity. For some sugar replacements, such as xylitol, an anticarcinogenic activity is described. Sugar replacements and sweeteners that are different from them are collectively called sweeteners. For further details on the term "sugar replacements", reference may be made, for example, to Ropp Chemielexikon, volume 6, 10th edition, Georg-Thieme-Verlag, Stuttgart / New York, 1999, pages 5098 to 5100, headed:
"Zuckeraustauschstoffe" [Sugar replacements] and Ropp Lexikon Lebensmittel-chemie [Ropp 's Lexikon of Food Chemistry], 9th edition, Georg-Thieme-Verlag, Stuttgart / New York, page 955, headed: "Zuckerraustauschstoffe" [sugar replacements ] and also to the literature referred to therein in each case, the content of which is therefore incorporated as a reference.
The term "sugar alcohols" (polyols) considered as belonging to sugar replacements, as used according to the invention, is a group name for generally crystalline polyhydroxy compounds, easily soluble in water which are formed by reducing the carbonyl function of sugars . In this case, in particular, the sugar alcohols monosaccharides and the sugar alcohols disaccharides are differentiated. For further details on the term "sugar alcohols", reference may be made, in particular, to Ropp Chemielexikon, 10th edition, Georg-Thieme-Verlag, Stuttgart / New York, Volume 6, 1999, page 5097, headed: "Zuckeralkohole" [sugar alcohols ] and Ropp Lexikon Lebensmittelchemie 9th edition, Georg-Thieme-Verlag, Stuttgart / New York, 1995, pages 1953/1954, heading: "Zuckeralkohole" [sugar alcohols] and also to the literature referred to in each case, the content of the which is therefore incorporated as a reference.
In particular, the sweetener composition according to the invention may further comprise (c) at least one sugar replacement, preferably at least one sugar alcohol. In this regard, the sugar alcohol can be selected from the group of erythritol, mannitol, xylitol, sorbitol, isomaltitol, maltitol, lactitol, galactitol, and mixtures thereof, preferably erythritol. Usually, the amount (c) sugar replacement can be from 1 to 50% by weight, in particular from 5 to 40% by weight, preferably from 10 to 30% by weight, based on the sweetening composition.
For example, the sweetener composition according to the invention may additionally contain (d) at least one sugar. In this aspect, (d) the sugar can be selected from mono or disaccharides, in particular from the group of sucrose, mannose, maltose, dextrose, lactose, glucose, xylose, isomaltulose, trehalose, and mixtures thereof, preferably lactose and / or trehalose. Usually, the amount of (d) sugar can be from 1 to 30% by weight, in particular from 3 to 25% by weight, preferably from 5 to 20% by weight, based on a sweetening composition.
In addition, according to a further embodiment, additional ingredients or additives may be present in the composition according to the invention.
For example, the sweetener composition according to the invention may additionally comprise
(c) additional ingredients and / or auxiliaries. In this regard, (c) the additional ingredients or auxiliaries may be selected from flavorants or flavoring substances, acidulants (eg, nitrates), dyes, vitamins, minerals, stabilizers and / or preservatives.
(for example of sorbic acid or salts thereof), fillers, pressing aids, disintegrants, lubricants and / or glidants, agents that control the consistency, thickeners and mixtures thereof.
In the context of the present invention it is possible to appropriately adjust the amount of sweetness, expressed by the sweetening power. According to a preferred embodiment of the sweetening composition according to the invention, the sweetening power related to the weight of the sweetening composition corresponds to 1 to 200 times, in particular 10 to 100 times, preferably 20 to 70 times the power sweetener of sucrose. On this basis, it is possible in the context of the present invention to adjust the sweetening composition according to the invention in such a way that, for example, it has, per se, a sweetening power comparable to that of sucrose, and also with respect to the dosage , resulting in corresponding quantities or volumes. In addition, however, the sweetening power can also be adjusted so that it is markedly greater than the sweetening power of sucrose, and as a result, substantially smaller amounts of the sweetening composition according to the invention can be used to have a defined sweetness .
The sweetening composition according to the invention offers, as described above, the possibility of low calorie sweetening. According to a further embodiment, the physiological calorific value of the sweetening composition (energy content) is in the range of 0.5 to 10 kcal / g, in particular in the range of 2 to 6 kcal / g, preferably in the range of 2.5 to 3.6 kcal / g.
The additional advantages of the composition according to the invention are in the processability phase thereof to give corresponding administration forms. The processing steps in this regard are well known to those skilled in the art, and no further explanations are required in this regard.
In particular, the sweetening composition may be present (i) in the form of granules and / or powder and / or agglomerates, in particular as a loose sweetener; (ii) in a compact form, in particular as tablets and / or pills, preferably as sweetening tablets or as sweetening tablets; and / or (iii) in the form of a liquid, in particular as a preferably aqueous solution and / or dispersion, preferably as a liquid sweetener.
According to a preferred embodiment according to the invention, the sweetening composition according to the invention can therefore be present (i) in the form of granules and / or powder and / or in the form of agglomerates, in particular as a loose sweetener.
In this context, the expression "granules" has the meaning, in particular, of arrays of granulated particles, where the respective granular particles can be, for example, asymmetric aggregates of powder particles. Granules or granular particles generally do not have a harmonic or uniform geometric shape; the shape of a sphere, a cane, a cylinder, etc. it is usually obtained only approximately and in outline. The surface of the individual granular particles may be generally non-uniform. In addition, granular particles, in many cases, can be more or less porous. For further details on the expression granules, reference may be made, in particular, to Rompp Chemielexikon, 10th edition, Georg-Thieme-Verlag, Stuttgart / New York, Volume 2, 1997, page 1600, headed: "Granulate" [Granules] and also to the literature referred to there, the respective content of which is therefore incorporated as a reference.
If the sweetening composition according to the invention is in the form of granules and / or powder and / or in the form of agglomerates, in particular in the form of a loose sweetener, it is advantageous if the sweetening composition according to the invention has a bulk density of 20 to 600 g / 1, in particular from 30 to 500 g / 1, preferably from 40 to 400 g / 1, more preferably from 50 to 300 g / 1, particularly preferably from 60 to 200 g / 1, very particularly preferably from 70 to 90 g / 1.
Generally, the term "bulk density" means the quotient of mass and the volume occupied, which in addition to the particles also include the interstices of the individual particles and, if they are present additionally, also the cavities (for example, pores) of the particles. , to determine the apparent densities of the powder or granules or agglomerates, reference can be made to DIN ISO 607: 1984-01. The apparent density is determined, for example, by charging the composition in a measuring box, measuring container, measuring cylinder or the like, and establishing the weight. What is known as the vibrating density, and certainly called compacted density, are greater than the apparent density, it is reciprocal of which the volume is the apparent volume. For further details on the expression bulk density, reference can be made, in particular, to Rummp Chemielexikon, 10th edition, Georg-Thieme-Verlag, Stuttgart / New York, Volume 5, 1999, page 3990, headed: "Schüttdichte" [bulk density] ]
If the sweetening composition according to the invention is present in the form of granules of the grain type, the granules should have, in particular, a particle size of 0.01 to 6 mm, in particular of 0.05 to 4 mm, preferably 0.075 to 2 mm, more preferably from 0.1 to 1 mm, particularly preferably from 0.1 to 0.5 mm.
The sweetening composition according to the invention in the form of granules or powder or in the form of agglomerates must, moreover, have a certain moisture content (residual moisture). Thus, the sweetening composition according to the invention should have a total residual moisture of from 5 to 8% by weight, in particular from 1 to 5% by weight, preferably from 2 to 4% by weight, based on composition sweetener.
Adjustment of the moisture content or total moisture in the granules or powder or agglomerates serves, first of all to increase stability, in particular the storage stability and aging resistance, and secondly to improve the lumping properties . In this context, the expression "total residual moisture" as used in the context of the present invention, relates to the total moisture content of the composition or granules and therefore comprises not only the added moisture, for example , in the form of water, but also the moisture inherently present in the components, such as, for example, water of crystallization or the like.
As noted hereinabove, with regard to the administration of the sweetener composition according to the invention, the relative content of (a) dietary fiber and / or (sweetener) can adopt relatively high values: for example, the amount of ( a) Dietary fiber can be from 50 to 99.5% by weight, in particular from 70 to 99% by weight, preferably from 80 to 98% by weight, particularly preferably from 90 to 97% by weight, based on the sweetening composition. Also, the amount (b) sweetener can be from 0.5 to 50% by weight, in particular from 1 to 35% by weight, preferably from 2 to 20% by weight, particularly preferably from 3 to 10% by weight, on the base of the sweetening composition.
With respect to the administration of the sweetening composition according to the invention in the form of granules and / or powders and / or agglomerates, it is advantageous if (a) the dietary fibers, in particular in the form of dextrins, and / or (b) the sweeteners and, optionally (c) sugar replacements, in particular sugar alcohols, (d) sugar and / or starch derivatives are used as granule formers. The corresponding ingredients therefore adopt to some degree a double function, which is advantageous since, furthermore, no additional granule formers are required.
Generally, the sweetening composition according to the invention in the form of granules and / or powder and / or agglomerates, in particular the loose sweetener, can be obtained by spray drying, in particular by spray drying.
In this connection, in order to obtain the sweetening composition according to the invention in the form of granules and / or powder and / or agglomerates, in particular in the form of a loose sweetener, a process can be carried out in such a way that the ingredients or respective components are mixed together and brought to solution, where spray drying can be carried out, for example using conventional granulation methods. Methods in this regard are well known to those skilled in the art, and thus no further explanations are required in this context.
According to a further preferred embodiment according to the invention, the sweetening composition according to the invention can be present (ii) in compact form, in particular as tablets and / or pills, preferably as a sweetening tablet.
In connection with this, the purely external form or appearance is also of importance. According to a particular embodiment, the compact form, in particular, the tablets and / or pills, preferably the sweetening tablets, mean the greatest extension thereof, in particular they mean an average length thereof or an average diameter thereof. , which has a dimension of 0.5 to 10 mm, in particular of 1 to 8 ram, preferably of 4 to 6 mm. Usually, the compact form, in particular the tablets and / or pills, preferably the sweetener tablets, mean a greater height thereof, in particular the average thickness thereof, have a dimension of 0.5 to 5 mm, in particular of 1 to 4 mm, preferably 1.5 to 3 mm, more preferably 1.8 to 2.8 mm. If, for example, compacts are in the form of cuboidal tablets, the length of the cuboid is the longest extension, and in the case of tablets or cylindrical pills, the diameter.
With respect to the absolute weight, the average weight of the individual compacts, tablets, pills or the like can in each case be from 10 to 200 mg, preferably from 25 and 100 mg, in particular from 40 to 80 mg, preferably from 45 to 60. mg.
As regards the sweetening composition according to the invention in compact form, in particular tablets and / or pills, preferably the sweetening tablets, it also occupies that the sweetening composition can in this respect have a total residual humidity of 0.5 to 8% in weight, in particular from 1 to 5% by weight, preferably from 2 to 4% by weight, based on the sweetening composition.
In consideration of the manageability required, in addition, a certain strength (strength of the tablet, in particular breaking strength) of the sweetener composition in compact form, in particular tablets and / or pills, preferably sweetening tablets, should be provided by the manufacturer. invention: usually, the sweetening composition then has a strength or strength (strength or resistance of the tablet), in particular resistance to breaking of at least 5 newtons, in particular at least 6 newtons, preferably in the range of 5 to 100 newtons , particularly preferably from 5 to 50 newtons, very particularly preferably from 6 to 30 newtons.
With respect to the compact form or the tablets or pills, likewise, a relatively high content of (a) dietary fiber, or (b) sweetener may be achieved; for example, the amount of (a) dietary fiber relative to the composition of matter present in compact form, in particular tablets and / or pills, preferably sweetener tablets, may be from 30 to 99.5% by weight, in particular from 35 to 99% by weight, preferably from 40 to 98% by weight, particularly preferably from 45 to 97% by weight, based on the sweetening composition. In this connection, the amount of (b) sweetener may be from 20 to 90% by weight, in particular from 25 to 85% by weight, preferably from 30 to 80% by weight, based on the sweetener composition.
The production of the sweetening composition according to the invention in compact form, in particular tablets and / or pills, preferably sweetening tablets, can be improved by the targeted use of at least one lubricant and / or glidant. In this regard, the sweetener composition may optionally additionally contain a lubricant and / or glidant. In this regard, the lubricant and / or glidant can be selected from amino acids, in particular α-amino acids; polyethers; fatty acids and salts or esters thereof; talcum powder; aromatic organic acids and salts thereof, in particular benzoic acid or benzoate; and also mixtures thereof, and may preferably be an amino acid, in particular a-amino acid, particularly preferably leucine. Usually, the amount of lubricant and / or glidant can be from 0.1 to 50% by weight, in particular from 1 to 30% by weight, preferably from 5 to 15% by weight, particularly preferably from 6 to 12% by weight , based on the sweetening composition.
In addition, the sweetener composition according to the invention in compact form, in particular pills and / or tablets, in particular sweetening tablets, may optionally additionally contain at least one additional ingredient and / or at least one additional additive, in particular at least one controlling agent of the consistency, and / or at least one thickener. In this case, the additional ingredient and / or the additional additive may be at least one polysaccharide or a mixture of polysaccharides, preferably selected from polysaccharides linked to a-1, / al, 6-glycosidically and / or preferably selected from starch and derivatives of starch, in particular corn starch, cellulose or cellulose derivatives, in particular sodium carboxymethyl cellulose, and mixtures thereof. Usually, the amount of additional ingredient, and / or additional additive, in particular the consistency controlling agent and / or the thickener, can be from 1 to 30% by weight, in particular from 5 to 20% by weight, preferably from 10 to 15% by weight, based on the sweetening composition.
For a better dissolution of the sweetening composition according to the invention in a food, it can optionally be provided with the sweetening composition in compact form, in particular tablets and / or pills, in particular sweetening tablets, additionally comprising at least one disintegrant. In this regard, the disintegrant can be an agent that forms gas under the action of moisture, in particular an effervescent additive. In addition, the disintegrant can be selected from alkali metal carbonates and / or acid carbonates, and / or alkaline earth metal carbonates and / or carbonates, in particular sodium hydrogen carbonate, carboxylic acids, in particular citric acid, and hydroxycarboxylic acids, such as tartaric acid and combinations thereof. Generally, the amount of disintegrant in this respect can be from 0.1 to 20% by weight, in particular from 1 to 10% by weight, preferably from 2 to 5% by weight, based on the sweetening composition.
Similarly, the ingredients or additives or disintegrants mentioned above can also be added by the sweetening composition which is present in the form of granules, in powder form, or in the form of agglomerates.
The production of compacts or tablets or pills is well known to those skilled in the art, so it does not require further explanation in this regard. In particular, the respective ingredients can be converted to the respective compacts by compression, in particular in the form of a mixture. According to one embodiment according to the invention, the compaction may proceed under pressure. Those skilled in the art carry out compaction or compression under pressure in a manner known to them per se. Advantageously, compaction, in particular compression, proceeds under ambient or standard conditions (i.e. ambient temperature, in particular 20 to 35 ° C), where in the context of compaction and / or compression, a heating induced by the compaction operation.
Finally, the composition according to the invention can also be present (iii) in the form of a liquid, in particular as a solution and / or aqueous dispersion preferably, preferably as a liquid sweetener.
In this regard, the sweetener composition may contain water and solvent and / or dispersant.
Due to the outstanding solubility of the respective components, the sweetening composition according to the invention in the form of a liquid sweetener may additionally comprise a high fraction of solids or dry fraction. For example, the sweetening composition in the form of a liquid, in particular as a solution and / or aqueous dispersion preferably, preferably as a liquid sweetener, can have a solids fraction and / or a dry fraction of 10 to 95% by weight, in particular from 20 to 90% by weight, preferably from 40 to 85%, more preferably from 50 to 80% by weight, particularly preferably from 60 to 80% by weight, based on the sweetening composition.
Accordingly, the sweetening composition in the form of a liquid, in particular as defined above, can have a solvent fraction and / or dispersing fraction, preferably a water fraction, of from 5 to 90% by weight, in particular from 10 to 80% by weight, preferably 15 to 60% by weight, more preferably 20 to 50% by weight, particularly preferably 20 to 40% by weight, based on the sweetener composition.
As regards the amount of (a) dietary fiber, or (b) sweetener, what is related to the sweetening composition according to the invention in the form of liquid, in particular as defined above, in this respect, the amount of fiber is of concern. Dietetics can be from 1 to 95% by weight, in particular from 2 to 90% by weight, preferably from 3 to 85% by weight, based on the sweetener composition, or the amount (b) sweetener can be from 0.01 to 85% by weight, in particular from 0.05 to 80% by weight, preferably from 0.1 to 70% by weight, particularly preferably from 0.5 to 60% by weight, based on the sweetening composition.
The present invention - according to a second aspect of the present invention, is further related to the use of the sweetening composition according to the first aspect of the invention for sweetening food products, in particular beverages or other liquids to pasty foods or also Solid food.
For further details in this respect on this aspect of the invention, reference may be made to the above explanations on the first aspect of the invention, which is applied accordingly with respect to the use according to the invention.
The designs, modifications, variations and also additional advantages of the present invention are easily recognizable and realizable by those skilled in the art upon reading the description, without departing from the context of the present invention.
The present invention will be illustrated with reference to subsequent exemplary embodiments, which, however, do not restrict the present invention.
EXEMPLARY MODALITIES:
It is also true for the above exemplary embodiments that the individual components constitute 100% by weight of the total.
1. Exemplary formulations for sweetening compositions according to the invention in the form of a loose sweetener:
A sweetening composition according to the invention in the form of a loose sweetener is based on the composition mentioned hereinafter:
• from 80 to 99% by weight of dietary fiber (dextrin having a fiber content of 50% by weight, based on dietary fiber);
• from 3 to 10% by weight of sweetener, in particular selected from aspartame, acesulfame, saccharin, cyclamate, stevioside and sucralose
from 1 to 10% by weight of stabilizers (sorbic acid).
The weights mentioned above relate to the sweetening composition according to the invention as such. The initial materials corresponding to the initial formula mentioned above are first dissolved or dispersed in water. The solution has a dry matter fraction or a dry weight fraction of 60 to 70% by weight, based on the solution. Prior to spray drying, the resulting solutions are heated for microbiological reasons. Subsequently, the solution treated in this manner is subjected to spray drying under conditions known per se to those skilled in the art, so as to result in the corresponding granules (the average particle sizes of the granules, determined as the value of D5o, they are in the range of 0.05 to 4 mm, preferably 0.1 to 0.5 mm). The apparent densities of the relevant table-top sweeteners or loose sweeteners are adjusted in the range of 50 to 300 g / 1, preferably 80 to 100 g / 1.
2. Preparation of sweetening or sweetening tablets as a base formula:
For the sweetening composition according to the invention in the form of tablets, the following composition serves:
from 30 to 80% by weight of dietary fiber (dextrin having a fiber content of 50% by weight, based on dietary fiber);
• from 30 to 50% by weight of sweetener, in particular selected from aspartame, acesulfame, saccharin, cyclamate, stevioside and sucralose;
• optionally from 1 to 10% by weight of glidant (for example leucine).
• optionally from 1 to 10% by weight of disintegrant (for example in the form of an effervescent additive of tartaric acid / citric acid and sodium acid carbonate);
• optionally from 1 to 10% by weight of stabilizers (for example in the form of sorbic acid).
The formula mentioned above is compressed in the form of a mixture. The compression proceeds in this case starting from a dry mixture of the individual components to give a homogeneous mass which is then compressed into corresponding tablet presses to give the tablets according to the invention. This gives sweetening tablets or sweetening tablets having average particle diameter of about 5 mm and thicknesses of 1.8 to 2.8. mm. The tablets have a weight of 45 to 60 mg per tablet.
3. Production of a sweetening liquid according to the invention:
For the production of a liquid according to the invention, the following composition is used:
• 50 to 99% by weight of dietary fiber (dextrin having a fiber content of 50% by weight, based on dietary fiber);
• from 1 to 50% by weight of sweetener, in particular selected from aspartarae, acesulfame, saccharin, cyclamate, stevioside and sucralose;
• from 1 to 10% by weight of stabilizers (sorbic acid).
The above weight is related to the sweetening composition according to the invention in the form of a liquid sweetener. Water is used as a solvent. The substances or components are dissolved in water and then heated for microbiological reasons. This gives a liquid sweetener according to the invention, which has a solids content of 60 to 80% by weight, based on the sweetening composition in the form of a liquid sweetener.
Claims (10)
1. A sweetening composition for sweetening food products, the sweetening composition has a reduced physiological calorific value and thus a reduced energy content, characterized in that the sweetening composition is in the form of granules, powders or compacted and where the sweetening composition comprises, in combination the next ingredients: (a) at least one dietary fiber soluble in water or dispersible in water selected from dextrins in an amount of 20 to 95% by weight, d on the sweetening composition; Y (b) at least one sweetener selected from the group of aspartame, acesulfame, saccharin, cyclamate, stevioside and sucralose and mixtures of the substances mentioned above in an amount of 0.01 to 70% by weight, d on the sweetening composition; where the weight ratio of (a) dietary fiber to (b) the sweetener is between 30: 1 and 5: 1; where the sweetening power related to the weight of the sweetening composition corresponds to 1 to 70 times the sweetening power of sucrose; wherein the physiological calorific value of the sweetening composition is in the range of 0.5 to 10 kcal / g; Y wherein the sweetening composition has a total residual moisture of 0.5 to 5% by weight, d on the sweetening composition.
2. The sweetening composition according to claim 1, characterized in that the amount (a) dietary fiber is from 30 to 95% by weight, d on the sweetening composition and where the amount (b) sweetener is from 0.1 to 70% by weight. weight, d on the sweetening composition.
3. The sweetening composition according to claim 1, characterized in that (a) the dietary fiber comprises water dispersible fibers, wherein the dietary fiber comprises fibers in amounts of 10 to 90% by weight, d on (a) dietary fiber .
4. The sweetening composition according to claim 1, characterized in that the dextrins of (a) dietary fiber are mixtures of poly- and oligosaccharides comprising at least one of the 1,2-glycosidic bonds, 1,3-glycosidic bonds, linkages 1,4-glycosides, and 1,6-glycosidic bonds.
5. The sweetening composition according to claim 1, characterized in that the sweetening composition further comprises (C) at least one sugar replacement in the form of at least one sugar alcohol selected from the group of erythritol, mannitol, xylitol, sorbitol, isomaltitol, maltitol, lactitol, galactitol and mixtures thereof, wherein the amount (c) sugar replacement is from 1 to 50% by weight, d on the sweetening composition.
6. The sweetening composition according to claim 1, characterized in that the sweetening composition additionally contains (d) at least one sugar selected from mono- or disaccharide of the group of sucrose, mannose, maltose, dextrose, lactose, glucose, xylose, isomaltulose, trehalose. and mixtures thereof, wherein the amount (d) of sugars is from 1 to 30% by weight, d on the sweetening composition.
7. The sweetening composition according to claim 1, characterized in that the sweetening composition additionally comprises (e) additional ingredients and / or auxiliaries selected from flavorants or flavored substances, acidulants, dyes, vitamins, minerals, stabilizers and preservatives, fillers, auxiliaries compression, disintegrants, lubricants and glidants, consistency controlling agents, thickeners and mixtures thereof.
8. The sweetening composition according to claim 1, characterized in that the sweetening potency related to the weight of the sweetening composition corresponds to 10 to 70 times the sweetening power of sucrose and where the physiological calorific value of the sweetening composition is in the range of 2 to € kcal / g.
9. The sweetening composition according to claim 1, characterized in that the sweetening composition has a total residual moisture of 1 to 5% by weight, d on the sweetening composition.
10. A method for sweetening food products, wherein the method comprises the step of adding the sweetening composition according to claim 1 to a food product to be sweetened in sufficient quantities.
Applications Claiming Priority (3)
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|---|---|---|---|
| DE102010008707 | 2010-02-19 | ||
| DE102010025323A DE102010025323A1 (en) | 2010-02-19 | 2010-06-28 | New sweetener compositions |
| PCT/EP2010/006953 WO2011101002A2 (en) | 2010-02-19 | 2010-11-16 | Novel sweetener compositions |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MX2012009514A true MX2012009514A (en) | 2012-11-30 |
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|---|---|---|---|
| MX2012009514A MX2012009514A (en) | 2010-02-19 | 2010-11-16 | Sweetener compositions. |
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| EP (1) | EP2536298B1 (en) |
| JP (1) | JP2013519383A (en) |
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| RU2503267C1 (en) * | 2012-09-19 | 2014-01-10 | Нина Васильевна Мелишева | Sweetener composition |
| RU2499426C1 (en) * | 2012-09-19 | 2013-11-27 | Нина Васильевна Мелишева | Sweetener composition |
| RU2499428C1 (en) * | 2012-09-19 | 2013-11-27 | Нина Васильевна Мелишева | Sweetener composition |
| RU2499429C1 (en) * | 2012-09-19 | 2013-11-27 | Нина Васильевна Мелишева | Sweetener composition |
| RU2499427C1 (en) * | 2012-09-19 | 2013-11-27 | Нина Васильевна Мелишева | Sweetener composition |
| RU2499425C1 (en) * | 2012-09-19 | 2013-11-27 | Нина Васильевна Мелишева | Sweetener composition |
| US20140212562A1 (en) * | 2013-01-29 | 2014-07-31 | Leon Daniel | Food flavouring composition |
| EP2859799A1 (en) * | 2013-10-11 | 2015-04-15 | Instantina Nahrungsmittel Entwicklungs und Produktionsges.m.b.H. | Syrup |
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2010
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- 2010-06-28 DE DE202010009591U patent/DE202010009591U1/en not_active Expired - Lifetime
- 2010-11-16 EP EP10781831.2A patent/EP2536298B1/en active Active
- 2010-11-16 US US13/580,001 patent/US9801403B2/en active Active
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| CN102933097A (en) | 2013-02-13 |
| DE102010025323A1 (en) | 2011-08-25 |
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| US20130209643A1 (en) | 2013-08-15 |
| RU2509477C1 (en) | 2014-03-20 |
| WO2011101002A3 (en) | 2011-10-27 |
| EP2536298B1 (en) | 2014-08-13 |
| AU2010346414A1 (en) | 2012-09-06 |
| ZA201205943B (en) | 2013-06-26 |
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